Cook a chicken fast, easy for the Fourth

This Fourth of July weekend, why not try something new instead of serving the same old burgers and hot dogs before you head for the fireworks?

A whole chicken on the grill ensures that everyone gets his favorite piece of the bird. And while it takes a bit longer than burgers, it actually takes less attention, allowing time to put finishing touches on the potato salad and cole slaw.

The trick is to "spatchcock" the chicken: Cut the backbone out of the whole chicken and press the breast forcefully enough to break the breast bone connections, flattening the chicken body for much shorter cooking time. The breast bone can be removed to make a flatter package. With the chicken skin-side down, just run a sharp knife along either side of the breast bone. Run your thumbs along both sides of the breast bone and cartilage to break the connections, and pull out. All the removed pieces can be discarded or frozen and saved for stock.

If you've invited a crowd for the celebration, grilling three or even four spatchcocked chickens takes no more time than cooking one, providing plenty of drumsticks for the kids and maybe some leftovers.

Preheat the grill on high for 10 minutes. Season the chicken with salt and pepper, and place skin-side down. Immediately reduce the flame to medium or medium-low, depending on your grill, and cook just 2 to 5 minutes to get grill marks. Turn and finish, cavity side down, for an additional 20 to 30 minutes until done. Check for doneness with a meat thermometer inserted into the meaty and thickest part of the thigh, being careful not to touch bone. It should read 180 degrees to be safely done.

If you'd like to get a little bit fancy, spread some fresh herbs or homemade pesto underneath the skin, between the skin and the meat. It's easy to loosen the skin with your fingers along the thigh and leg as well as the breast meat, then carefully tuck the pesto as evenly as possible underneath. Use fresh tarragon, rosemary or fresh sage for easy flavor. Make some fresh pesto using fresh basil, walnuts, almonds or pine nuts, grated Parmesan cheese and plenty of garlic. Substitute chopped fresh parsley with a squeeze of lemon to the formula. Use the roasted red pepper pesto from the column a few weeks ago. Or make sun-dried tomato pesto with the following recipe: